Grilled Skirt Steak Fajitas

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🥘 Ingredients

  • Pico de Gallo
  • black pepper
    2 tsp
  • brown sugar
    4 tbsp
  • canola oil
    1/2 c
  • chili powder
    1 tbsp
  • cumin seed
    2 tsp
  • flour or corn tortillas
    12 to 16
  • garlic
    3 cloves
  • green bell pepper
    1 large
  • guacamole
  • lime juice
    1/2 c
  • marinade
    1/2 c
  • onion
    1
  • red bell pepper
    1 large
  • salsa
  • shredded cheese
  • skirt steak
    2 lbs
  • sour cream
  • soy sauce
    1/2 c
  • yellow bell pepper
    1 large

🍳 Cookware

  • medium bowl
  • large bowl
  • gallon-sized zipper-lock bag
  • refrigerator
  • large plate
  • large cast iron skillet
  • large plate
  • cutting board
  • warm serving platter
  1. 1
    Combine soy sauce , lime juice (from 6 to 8 limes), canola oil , brown sugar (packed), cumin seed (ground), black pepper (freshly ground), chili powder , and garlic (finely minced) in a medium bowl .
    soy sauce: 1/2 c, lime juice: 1/2 c, canola oil: 1/2 c, brown sugar: 4 tbsp, cumin seed: 2 tsp, black pepper: 2 tsp, chili powder: 1 tbsp, garlic: 3 cloves
  2. 2
    Whisk to combine.
  3. 3
    Transfer marinade to a large bowl and set aside.
    marinade: 1/2 c
  4. 4
    Place skirt steak (trimmed, cut crosswise into 5- to 6-inch pieces) in a gallon-sized zipper-lock bag .
    skirt steak: 2 lbs
  5. 5
    Add remaining marinade.
  6. 6
    Seal bag, squeezing out as much air as possible.
  7. 7
    Massage bag until meat is fully coated in marinade.
  8. 8
    Lay flat in the refrigerator , turning every couple of hours, for at least ⏱️ 3 hours and up to ⏱️ 10 hours .
  9. 9
    Toss red bell pepper (stemmed, seeded, and cut into 1/2-inch-wide strips), yellow bell pepper (stemmed, seeded, and cut into 1/2-inch-wide strips), green bell pepper (stemmed, seeded, and cut into 1/2-inch-wide strips), and onion (cut into 1/2-inch slices) in bowl with reserved marinade.
    red bell pepper: 1 large, yellow bell pepper: 1 large, green bell pepper: 1 large, onion: 1
  10. 10
    Refrigerate until ready to use.
  11. 11
    Remove steaks from marinade.
  12. 12
    Wipe off excess.
  13. 13
    Transfer to a large plate .
  14. 14
    Light one chimney full of charcoal.
  15. 15
    When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate.
  16. 16
    Set cooking grate in place.
  17. 17
    Cover grill.
  18. 18
    Allow to preheat for ⏱️ 5 minutes .
  19. 19
    Clean and oil grilling grate.
  20. 20
    Place a large cast iron skillet over cooler side of grill.
  21. 21
    Transfer steaks to hot side of grill.
  22. 22
    Cover and cook for ⏱️ 1 minute .
  23. 23
    Flip steaks, cover, and cook for another ⏱️ 1 minute .
  24. 24
    Continue cooking in this manner, flipping and covering, until steaks are well charred and an instant-read thermometer inserted into their center registers 115 to 120°F for medium-rare or 125 to 130°F for medium.
  25. 25
    Transfer steaks to a large plate .
  26. 26
    Tent with foil.
  27. 27
    Allow to rest for ⏱️ 10 to 15 minutes .
  28. 28
    Transfer cast iron skillet to hot side of grill.
  29. 29
    Allow to preheat for ⏱️ 2 minutes .
  30. 30
    Add pepper and onion mix (leave most of the liquid behind).
  31. 31
    Cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about ⏱️ 10 minutes .
  32. 32
    Transfer steaks to a cutting board .
  33. 33
    Pour any accumulated juices from plate into skillet with vegetables.
  34. 34
    Toss to coat.
  35. 35
    Transfer vegetables to a warm serving platter .
  36. 36
    Thinly slice meat against the grain.
  37. 37
    Transfer to platter with vegetables.
  38. 38
    Serve immediately with flour or corn tortillas (hot), guacamole (if desired), Pico de Gallo (if desired), sour cream (if desired), shredded cheese (if desired), and salsa (if desired).
    flour or corn tortillas: 12 to 16, guacamole, Pico de Gallo, sour cream, shredded cheese, salsa